This recipe comes from a cookbook I have here. I've typed out the introduction and instructions below. Like the last recipe, it uses shallots and whipping cream. I also like the fact that it uses apple and gives me a chance to cook with more brandy! I've heard pears go well with pork - maybe an apple and a pear for this recipe? And, you, my dear, get to use more of your coarse salt.
Serves 2-4
This recipe demonstrates how meat can achieve a nice sear simply by relying on the high heat of the pan (and a little science, called the Maillard reactions). To encourage browning, you must make sure the meat is dry, as moisture will hinder the process. First, pat the meat dry with paper towels and wait to salt it until just before cooking (since the salt will draw the juices to the surface). The sautéed meat will leave golden-brown bits behind, so you'll want to deglaze the pan and incorporate them into a pan sauce. This one is made with a fragrant combination of brandy, shallots, apples, and raisins (all good partners for pork) and finished with cream, which thickens as it simmers, giving body to the sauce.
Ingredients:
2 tbsp olive oil
1 medium pork tenderloin (about 1 pound), formed into medallions
coarse salt and freshly ground pepper
2 tbsp unsalted butter, cut into pieces
2 medium shallots, halved lengthwise and thinly sliced crosswise
1 apple (such as Granny Smith or Fuji), peeled, cored and cut into 1/2 inch dice
3 tbsp raisins
2 tbsp to 1/4 c water
1/3 c brandy
1/3 c heavy cream
1 tbsp chiffonade of sage, plus small leaves for garnish if desired
Directions:
1. Heat a large (13 inch) sauté pan over medium-high heat. Add the oil and heat until simmering. Meanwhile, pat the medallions dry with paper towels and season both sides with salt and pepper. Cook (in batches if necessary to avoid crowding the pan) until golden brown, 1 to 11/2 minutes per side. Transfer pork to a plate and cover to keep warm.
2. Make pan sauce. Add butter to pan and reduce heat to medium. Add the shallots, apple and raisins. Cook for 2 minutes, stirring occasionally so the apple browns evenly. Deglaze the pan with 2 tbsp water, cooking and scraping up the browned bits from the bottom of the pan, until the water has evaporated. If after 2 minutes the apple is not yet tender, add additional 2 tbsp water and continue cooking a few minutes more. Pour in the brandy and cook until reduced by half, 30-60 seconds, then ad heavy cream and any juices from the pork that have collected on the plate. Simmer until the sauce has thickened enough to coat the back of a spoon, about 1 1/2 minutes. Stir in sage and season with salt and pepper to taste.
3. Spoon pan sauce over medallions, garnish with small sage leaves, if desired, and serve.
This recipe demonstrates how meat can achieve a nice sear simply by relying on the high heat of the pan (and a little science, called the Maillard reactions). To encourage browning, you must make sure the meat is dry, as moisture will hinder the process. First, pat the meat dry with paper towels and wait to salt it until just before cooking (since the salt will draw the juices to the surface). The sautéed meat will leave golden-brown bits behind, so you'll want to deglaze the pan and incorporate them into a pan sauce. This one is made with a fragrant combination of brandy, shallots, apples, and raisins (all good partners for pork) and finished with cream, which thickens as it simmers, giving body to the sauce.
Ingredients:
2 tbsp olive oil
1 medium pork tenderloin (about 1 pound), formed into medallions
coarse salt and freshly ground pepper
2 tbsp unsalted butter, cut into pieces
2 medium shallots, halved lengthwise and thinly sliced crosswise
1 apple (such as Granny Smith or Fuji), peeled, cored and cut into 1/2 inch dice
3 tbsp raisins
2 tbsp to 1/4 c water
1/3 c brandy
1/3 c heavy cream
1 tbsp chiffonade of sage, plus small leaves for garnish if desired
Directions:
1. Heat a large (13 inch) sauté pan over medium-high heat. Add the oil and heat until simmering. Meanwhile, pat the medallions dry with paper towels and season both sides with salt and pepper. Cook (in batches if necessary to avoid crowding the pan) until golden brown, 1 to 11/2 minutes per side. Transfer pork to a plate and cover to keep warm.
2. Make pan sauce. Add butter to pan and reduce heat to medium. Add the shallots, apple and raisins. Cook for 2 minutes, stirring occasionally so the apple browns evenly. Deglaze the pan with 2 tbsp water, cooking and scraping up the browned bits from the bottom of the pan, until the water has evaporated. If after 2 minutes the apple is not yet tender, add additional 2 tbsp water and continue cooking a few minutes more. Pour in the brandy and cook until reduced by half, 30-60 seconds, then ad heavy cream and any juices from the pork that have collected on the plate. Simmer until the sauce has thickened enough to coat the back of a spoon, about 1 1/2 minutes. Stir in sage and season with salt and pepper to taste.
3. Spoon pan sauce over medallions, garnish with small sage leaves, if desired, and serve.
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